Swiss food recipes

Vegetables Side dish

Tomatoes Fribourg style

Tomatoes came into European cooking -and Swiss cooking- in the 16th century, after Christopher Columbus brought the plants back from his travels to South America. Tomatoes are not the only unknown delicacy Columbus brought back, there are also corn, squashes, peppers –chili peppers have spread over the world- and also vanilla and chocolat.

Tomatoes Fribourg style recipe

This recipe comes from the canton of Fribourg, where tomatoes are stuffed with Gruyere cheese and potatoes. To prepare tomatoes as in the canton of Valais, the stuffing should be seasoned raw eggs.

Ingredients

USA Imperial   2   large tomatoes, washed and halved   4 tsp    brown sugar   3/4 cup    finely grated Gruyere or Swiss cheese   2 cups    mashed potatoes   1   green onion, chopped, white only   dash    white pepper     butter   4 tsp    chopped fresh chives, to garnish

Metric Metric   2   large tomatoes, washed and halved   20 g     brown sugar   150 g     finely grated Gruyere or Swiss cheese   300 g     mashed potatoes   1   green onion, chopped, white only   dash    white pepper     butter   20 g     chopped fresh chives, to garnish

Servings: 4

Procedure

1. Preheat oven to 350° F (175° C).
2. Scoop out most of the flesh from each tomato half, discarding discard liquid and seeds. Sprinkle the flesh with 1 teaspoon brown sugar.
3. Mix ½ cup grated cheese with mashed potatoes, onion, and season with pepper. Stuff each tomato with equal amounts.
4. Place tomatoes into a buttered, shallow ovenproof pan and dot each with a little butter. sprinkle with remaining cheese and bake for 15 minutes.
5. Remove from the oven, sprinkle with chopped chives and serve.

Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   298.77   Calories From Fat (42%)   126.07       % Daily Value Total Fat 14.06g   22%   Saturated Fat 7.45g   37%   Cholesterol 41.46mg   14%   Sodium 412.23mg   17%   Potassium 599.04mg   17%   Carbohydrates 35.26g   12%   Dietary Fiber 2.90g   12%   Sugar 16.64g       Sugar Alcohols 0.00g       Net Carbohydrates 32.36g       Protein 9.00g   18%

Cooking Tips

• Waste not, want not. Use the scooped out tomato in this Swiss poached perch recipe. Serve the tomatoes as a side to the perch and there are not leftovers.
• Why sugar? Tomatoes are acid and a little sugar makes their taste more palatable.
• It is perfectly all right to use leftover mashed potatoes. If in a hurry, use prepared instant mash.
• When seasoning the filling, remember the potato mash already has already been seasoned and the cheese is savory. There would not be any need for extra salt, and only a dash of pepper should be required.
• Substitute butter with margarine or cooking oil spray, if you wish.

Recipe type

Vegetables, spring, autumn, side dish

 

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